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Homemade Crispy Chicken Katsu Bowls with spicy gingery chicken, steamed rice, delicious veggies, and all the best toppings, and our favorite spicy, sweet, and creamy mayo sauce. I top each bowl off with fresh avocado, pan-fried edamame, and a generous side of creamy mayo. Each bowl is colorful and full of flavor. A great family dinner any night of the week.
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Update from Texas! It’s Monday now, but by the time you read this, I’ll be on my way home. I’m excited to get back to family and my daily routines. I’ve loved all this travel, but I think we all know that I’m a homebody through and through!
If all goes planned, I’ll be home in plenty of time today to chill and get organized. I usually get in super late, but I should have some of the afternoon left, which will be a really nice change!
I obviously made this yummy bowl before leaving home and it’s already become a real favorite.
Ingredients
- Tamari or soy sauce
- Toasted sesame oil
- Honey
- Grated ginger
- Chopped green onions
- Sesame seeds
- Chicken cutlets or boneless chicken breasts
- Panko bread crumbs
- Chili flakes
- Frozen shelled edamame
- Rice
- Cucumber, avocado, pickled ginger, and nori sheets
- Salt and Pepper
Spicy Mayo
- Olive oil mayo
- Sriracha
- Soy sauce or Tamari
- Honey
Mom and Asher love a nice rice bowl dinner. So I made chicken katsu for them and it was a huge hit!
Details
I started with the soy sauce marinade, it’s so simple. I mixed tamari (which is what I use, it’s gluten-free soy sauce), a bit of honey, ginger, and green onions. Then I let the chicken sit in the marinade a few minutes before cooking.
You won’t use all of the marinade, so reserve the rest for serving with your katsu bowls.
For the chicken, I made sure to keep it simple and easy. I used chicken cutlets, then simply breaded them in Panko and sesame seeds. Super simple, but when put together with the rest of the ingredients and served over rice…so delicious.
Pan-fry the chicken until crispy on both sides. Then toss some frozen edamame into the skillet with a little soy sauce. The edamame ends up becoming almost “fried” and is so delicious.
Most poke bowls have a spicy mayo on top, so I wanted to add that to these bowls too! It’s usually just mayo and sriracha mixed together, but I also added soy sauce and a small drizzle of honey to balance the sweet.
The only other “must-have” item here is rice. The rest are extra, but I really do recommend toppings!
My bowls almost always include cucumber, avocado, and pickled ginger. However, you can incorporate a variety of vegetables based on your preference. Mushrooms, scallions, carrots, and cabbage would also be great in this dish.
Really fun if you’re looking to switch up your chicken and rice bowls. Of course, over here, it’s all about the sauces, so those are a must. And the crispy chicken is extra delish too!
Looking for other rice bowls favorites?
Red’s Favorite Spicy Tuna Poke Bowls
Skillet Chicken Adobo with Coconut Rice
30 Minute Pineapple Chicken with Coconut Rice
Weeknight Sesame Teriyaki Chicken with Ginger Rice
Lastly, if you make Crispy Chicken Katsu Bowls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crispy Chicken Katsu Bowls
Ingredients
- 2/3 cup, plus 2 tablespoons tamari or soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey
- 2 teaspoons grated ginger
- 2 tablespoons chopped green onions
- 1 teaspoon, plus 3 tablespoons sesame seeds
- 4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally
- 1 cup Panko
- chili flakes
- 1 bag frozen shelled edamame
- 3-4 cups rice, cooked
- cucumber, avocado, pickled ginger, and nori sheets – for serving
Spicy Mayo
- 1/3 cup olive oil mayo
- 1 to 2 tablespoons sriracha
- 2 teaspoons soy sauce or tamari
- 1 teaspoon honey
Instructions
- 1. In a medium bowl, combine 2/3 cup tamari/soy sauce, sesame oil, honey, ginger, green onion, 1 teaspoon sesame seeds, and chili flakes. 2. Place the chicken in a bowl and pour over 3-4 tablespoons of the sauce, save the rest for serving. Let the chicken sit 10 minutes. 3. Place the Panko and 3 tablespoons sesame seeds in a shallow bowl. Dredge both sides of the chicken through the Panko, pressing to adhere by using your fist to pound the crumbs in. Place the chicken on a plate.4. Heat a few tablespoons of oil in a large skillet over medium-high. Add the chicken and cook until golden brown, 3-4 minutes. Flip the chicken and cook until golden brown on the other side, about 3-4 minutes. Transfer to a cutting board. 5. Add the edamame to the skillet, cook until thawed, then add 2 tablespoons tamari/soy sauce. Cook another minute, then remove from the heat. 6. To make the Spicy Mayo, combine all ingredients in a small bowl.7. To assemble, slice the chicken into thin strips. Add the rice to bowls, top with cucumber, avocado, chicken, pickled ginger, green onions, and nori. Spoon over the spicy mayo and the reserved tamari/soy sauce.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Can this be made with red meat? If so what would you suggest?
Hey Becca,
Sure, a flank steak would work well, but I would probably skip the panko and just do the marinade. Let me know if you have any other questions, I hope you love the recipe! xx
Tasty treat! I found wanted a bit more acid as I was missing pickled ginger, so I did a quick pickle on my Persian cucumbers, added a squeeze of lime, delish! Also had some veg to use up so I added A julianne of red pepper, some blanched Haricot Verts and cilantro.
Hey there,
Fantastic!! Thanks so much for trying this recipe, I am thrilled to hear that it was enjoyed! xxT
This is amazing. Wonderful flavor profiles. I wish I had leftovers but that just means I’ll have to make it again!
Based on other reviews, I dredged my chicken in egg first and had no problems with crumbs sticking. The chicken was so delicious, but the sauce (so simple) absolutely made it! The family loved it! Thank you – a new twist on my typical scallopini!
Hey there,
Fantastic!! Thanks so much for trying this recipe, I am thrilled to hear that it was enjoyed! xxT
Hi Stacey,
Fantastic!! Thanks so much for trying this recipe, I am thrilled to hear that it was enjoyed! xxT
So delicious! An absolute hit with the whole family!
Hey Leah,
Fantastic!! Thanks so much for trying this recipe, I am thrilled to hear that it was enjoyed! xxT
This was very very good! Quick to make and full of flavor. I will definitely make it again!
Hey Ellen,
Thanks so much for your feedback! I love to hear that this recipe was a hit, thanks for making it! xTieghan
Hi! I made this tonight and the whole family loved it, even the 6 year olds! Great flavors. I have had no luck with panko chicken though, I always end up with burnt panko and chicken not cooked all the way through. Any tips?
Thanks!
Hey Amy,
Thanks so much for your feedback! I love to hear that this recipe was a hit, thanks for making it! I would say to turn the heat down, sounds like it’s too hot for your pan. xTieghan
Do you have a propane stovetop? I do and cooking on low doesn’t work so well. For most things, I sort of push the pan off the hot burner every few minutes to slow it down. For meat specifically, I make a lot of grass fed / pasture raised meat and they recommend cooking on stovetop to sear it and then finishing in the oven (at 275 degrees). I think it works well for breaded chicken.
Delicious! I would not recommend using leftover marinade for serving unless it has been heated, definite concern using marinade that has been on raw chicken.
You dont’t use the marinade that you put on the chicken, you reserve some before putting it on the chicken.
Hi Susan,
Thanks so much for your feedback! I love to hear that this recipe was a hit, thanks for making it! xTieghan
This is so delicious. All the flavours are amazing together. Will definitely be making it again soon
Delicious flavors as always, but pressing the bread crumbs really hard into the chicken is not a reliable way to get the breading to stick. I would make this again but with a traditional flour, egg, panko breading.
Thanks for sharing your feedback Drew. I’ve not had an issue with the panko falling off and just find that if you are careful with how you handle it and press into the chicken that will work best:)
Hey Maire,
Thanks so much for your feedback! I love to hear that this recipe was a hit, thanks for making it! xTieghan
This looks amazing!! Just had a question about the Nori sheet, do you buy it already shredded?
Hey Jo,
I just cut the nori sheets myself:) Let me know if you give this recipe a try, I hope you love it! xx
I feel compelled to write my first recipe review. This meal was absolutely amazing. Even my husband, arguably the worlds pickiest eater, had 3 servings.
The flavors are just SO GOOD *together*.
I cooked the chicken in the airfrier – 350 for 10-12 min flipping halfway. I marinated the cucumbers in rice vinegar with some sugar and salt. Chefs kiss. Thanks HBH!
Hey Lindsey,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it!! Have a great week:) xxT
Hi! We love your recipes! Had a quick question – we made this twice and it was delicious both times, except we can not get the panko to stick to the chicken. I don’t want to dredge the chicken in flour/egg like I normally would for breaded chicken because of the marinade. Any suggestions??
Hey, I don’t want to buy olive oil mayo but I have both of those ingredients separately at home. Could I just add olive oil to the mayo and if so what portions would you suggest?
Hey Susan,
You can just us regular mayo:) Let me know if you give the recipe a try, I hope you love it! xx
Hey Sam,
Thanks so much for giving the recipe a try!! Is there anything you are adjusting in the marinade? Have you really pressed the panko onto the chicken? That should help!! xTieghan
Hi Tieghan! If I want to bake the chicken, what temp and time should I use? Thanks!
Hey Riya,
Sure, that would work! I would do 350 for 20-25 minutes until the chicken is cooked through. Let me know if you give the recipe a try, I hope you love it! xxTieghan
OK this was AMAZINGG!! Total keeper. *chef’s kiss*
I followed the instructions exactly; I did have some trouble with the panko and seeds sticking after the chicken had been frying a while, but 80% of it was fine, and it got sliced up anyways.
This has SO MUCH FLAVOR, and was so so so yummy. You could add whatever toppings or veggies you want. The spicy sauce was great: I was actually out of both mayo and sriracha, and so I used Greek yogurt and hot sauce, and it was awesome.
Hey Sammie,
Thanks so much for giving this recipe a go and sharing your feedback!! I love to hear that it was a winner:) Sorry about your panko!! xTieghan
Made this tonight, was AMAZING! Super easy and flavorful! The entire family including my 1 and 3 year old loved it as well. I did chicken in my air fryer and it came out perfect, thanks for a great easy weeknight recipe!
Hi Alana,
That’s great!! I love to hear that this recipe was a hit, thanks so much for making it! xxT
Soooooooo yummy!!! Didn’t use pickled ginger, used julienned carrots instead. Definitely will be making this again! Out of this world good!
Hey Teanna,
That’s great!! I love to hear that this recipe was a hit, thanks so much for making it! xxT